A deep brooding colour was followed by ‘dark aromas’ – treacle, tar, soot, black olives, damson jam, Demerara sugar and black pepper. Big, funky, delightful on the palate neat – barbequed beef ribs with black garlic and chilli accompanied by roasted artichokes prepared with salt and pepper, garlic cloves and plenty of olive oil as well as heavily barbequed seasoned bacon wrapped shrimps. When we added water, sea salted dark chocolate at first before roasted chestnuts, hot engine oil and blackstrap molasses in hot milk appeared. The taste had a bit of everything now; antiseptic, seaweed, sultanas, fruit marmalade and in the finish a strong sweet Turkish coffee.